Peel the hard boiled eggs and chop. Combine with the celery and mayonnaise, yogurt and lemon juice; season with salt and pepper. Toast the bread while cooking the bacon in a sauté pan. Spread 2 tablespoons egg salad on 1 toast slice and top with 2 slices of bacon, lettuce leaf, 2 slices of tomato, ½ of avocado sliced and remaining piece of toast.
Makes 6 sandwiches.
Recipe by Christian F., Corporate Executive Chef for Flik Independent School Dining